Asian Salmon Salad with Spiralized Pear and Avocado
Prep Time 40 minutes mins
Cook Time 10 minutes mins
Total Time 50 minutes mins
- 2 tablespoons low-sodium soy sauce or tamari
- 2 teaspoons toasted sesame oil
- 1 garlic clove minced
- 1 pound wild salmon cut into 4 fillets
- 2 tablespoons plus 2 teaspoons extra virgin olive oil divided
- Juice of 1 lemon
- ¼ teaspoon salt divided
- ¼ teaspoon freshly ground black pepper
- 6 ounces baby spinach
- 2 Asian pears spiralized using the Inspiralizer ‘C’ blade
- 1 shallot thinly sliced
- 1 avocado pitted and sliced
- ¼ cup pecans toasted and chopped
In a large resealable plastic bag, combine the soy sauce, sesame oil, and garlic. Add the salmon fillets, seal the bag, and gently turn the bag a few times to coat the fillets in the marinade. Refrigerate for 30 minutes.
In a large skillet, heat 2 teaspoons of olive oil over medium-high heat until very hot. Add the salmon fillets and cook to medium doneness, about 5 minutes per side. Let the salmon cool 5 minutes before serving.
While the salmon cools, in a large bowl, whisk the juice of one lemon, the remaining 2 tablespoons of olive oil, the salt and pepper. Add the baby spinach, spiralized pear, and shallots. Divide the salad among 4 plates and top evenly with salmon, avocado slices, and chopped pecans.